Food and Beverage Services

Every GDSI managed facility is unique, as is its food and beverage operation. Our facilities, whether daily fee courses, full-service country clubs, or resort facilities, utilize GDSI's food and beverage team to create the most successful club dining concept. The result is a profit center for the facility. GDSI's food and beverage team works with the marketing department and the Owner/Developer to establish this concept. In the first phase, the concept outline begins with the food and beverage menu development. Factors researched during this phase include:

Menu Format and Design
Equipment Production Requirements
Standardized Recipes
Food Production Controls
Food Pricing
Purchasing, Storage and Receiving
Quality Controls

All of these elements, when managed efficiently, will result in consistent quality food and service. GDSI believes that consistency is one of the most important factors in a successful F&B operation.

During the next phase, kitchen layouts are designed, equipment specifications are determined, and traffic flow patterns are established - all developed to service the dining concept. Next, the interior design theme and "personality" of each room (formal, casual, sports oriented, etc.) is selected The size and number of banquet rooms is directly linked to market research completed at the onset of the club concept. Dining rooms are then laid out and supplied. During the construction of the clubhouse, the kitchen and dining areas are strictly monitored.

As a final phase of food and beverage development, all kitchen and service staff are hired. Factors considered during this final phase include:

Service Concepts
Styles of Service
Training Programs
Job Descriptions
Staffing Plans
Work Schedule

Recruiting Procedures
Employee Performance Evaluation
Cross Training Development
Procedures and Guidelines
Efficient Work Stations